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Mar 21, 2008 8:43 am US/Pacific

Balsamic Pork Tenderloin With Spring Salad

from Gold Rush Grille

150 Mile Diet – Nothing from over 150 miles out.

Balsamic Pork Tenderloin with Spring Salad

2 lb. pork tenderloins, about 1 package with 2 tenderloins
2 TB. balsamic vinegar
2 TB. olive oil
1 bunch spring garlic
Sonoma Salt
2 tsp. fresh rosemary, finely chopped

Directions:

  1. Preheat oven to 450 degrees F.
  2. Trim any fat from meat.
  3. Place vinegar, oil, spring garlic, and salt in a food processor and make a paste
  4. Cut small slits into meat and rub paste over meat.
  5. Pat some rosemary on each.
  6. Place meat on a foil-lined baking sheet.
  7. Roast for 20-30 minutes, depending on how well done you like your meat. Medium-rare is about 135 degrees F. on your meat thermometer.
  8. Allow meat to rest 10 minutes.
  9. Slice and serve.
Spring Salad with Balsamic Vinaigrette

1 Bunch Grilled Asparagus
4 oz Sliced Leeks
4 thinly sliced black radishes
1 bunch spring garlic
Lettuce of Choice

Simple Balsamic Vinaigrette

2 garlic cloves, minced or pressed
2/3 cup olive oil
1/3 cup balsamic vinegar


Whisk together and drizzle over salad.


Recipe Courtesy,

Gold Rush Grille
1500 11 St., Second Floor
Sacramento, CA 95814
(916) 441-0440
www.goldrushgrille.com


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